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8 states join forces to promote clean cars
Eight states, including California and New York, pledged Thursday to work together to dramatically multiply the number of zero-emission cars on the nation's roads by speeding the construction of charging stations and other infrastructure.
The goal is to put 3.3 million battery-powered cars, plug-in hybrids and other clean-burning vehicles on the roads in those states by 2025. That's more than 15 times as many zero-emission vehicles projected to be in use in the entire U.S. by 2015.
Auto dealers say networks of charging stations and other conveniences are crucial to winning over drivers who are accustomed to pulling up to the gas pump and fear getting stranded by a dead battery.
The other states in the pact are Massachusetts, Maryland, Oregon, Connecticut, Rhode Island and Vermont. The eight states together represent about 23 percent of the U.S. auto market.
The Associated Press breaks down why there are not more zero-emission cars already, the keys to accomplishing the goal and the formidable challenges:
How does this agreement differ from plans already in place in the states?
Each state has already separately adopted rules to require a percentage of new vehicles sold to be zero-emission by 2025.
For example, California's mandate of 15.4 percent calls for a total of 1.5 million zero-emission vehicles to be on the state's roads by that time. Currently, plug-in hybrids and electric vehicles make up less than 2 percent of the state's market.
The agreement signed Thursday is aimed at coordinating efforts among the eight states so that incentives, zoning laws and other ideas for promoting zero-emission vehicles can be more quickly implemented.
"The idea is to make it easier for customers to operate and use zero-emission vehicles. This in turn will help pave the way for success of the auto industry," said Mary Nichols, chairman of the California Air Resources Board.
Deb Markowitz, Vermont's natural resources secretary, said her state will probably form partnerships with companies to help them build charging stations and other necessary infrastructure.
Are the states contributing money to make this happen?
The agreement signed Thursday requires no specific financial commitment from each state. But each has already launched incentive programs and other policies meant to increase sales of zero-emission vehicles.
For example, California offers up to $2,500 in buyer rebates. The state leads the nation in zero emission vehicle sales, with more than 33,000 sold through June 30, and has set aside an additional $59.55 million for some 29,000 rebates through mid-2014. The state has also dedicated $20 million annually through 2024 or until 100 hydrogen stations are built, whichever comes first.
Massachusetts pays incentives of up to $7,500 per vehicle to cities that buy electric models, and up to $15,000 for each charging station built. New York has set its own goal of adding a network of up to 3,000 charging stations over the next five years.
How many zero-emission vehicles are on road now, and how many models are available?
Industry data projects more than 200,000 zero-emissions vehicles on the nation's roads by 2015. That's out of more than 250 million registered vehicles in the U.S.
There are 16 zero-emission models from eight manufacturers on the market — nine that run on batteries alone, two hydrogen fuel cell cars and five plug-in hybrid models, which can run on battery alone or gasoline.
The Alliance of Automobile Manufacturers in Washington says there will be 26 battery electric vehicles and plug-in hybrids for sale in 2014.
Officials say every automaker will have a zero-emission model by 2015.
What are the key things needed to reach this goal?
Auto manufacturers and dealers say consumers do not yet fully trust electric vehicles because of the lack of charging stations. Also, the clean-burning vehicles tend to be more expensive than gasoline-powered cars.
Automakers applauded Thursday's agreement as an important step forward but cautioned that significant infrastructure investment will be needed to reach the goal.
Putting 3.3 million vehicles on the road "is not an achievable goal given what we're doing today from an infrastructure investment standpoint. It's just not," said Dan Gage, a spokesman for the Alliance of Automobile Manufacturers in Washington, which represents Toyota, General Motors and 10 others.
"Up to this point there's been a lack of consumer interest, and a lot of that has to do with investment in infrastructure."
There are more than 6,700 charging stations open to the public in the eight states in this agreement, which seeks to multiply that number exponentially over the next dozen years.
"We think that is going to be necessary for some of the (driving) range anxiety and other acceptance barriers that need to be broken down," said Brian Maas, president of the California New Car Dealers Association.
"The cars are coming — they're here already — but if you don't have a place to charge them, there's not going to be the level of consumer acceptance."
Jason Dearen can be reached at http://www.twitter.com/JHDearen


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- Messick's Used Equipment
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Used Self Propelled Windrower
Most dealers wait until they are slow to update their online used equipment listings making the data several days or weeks out of date. Here at Messicks we do things differently, our online listings are LIVE. As soon as our salesmen learn about a piece you can to.
We're human. Prices and infomation reflect the best of our knowledge and may be subject to change.


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New 2022 Venture RV Sonic SN220VBH
Save your favorite RVs as you browse. Begin with this one!
Purchasing Our First RVThe group at Sun Camper RV are top notch. We were thoroughly impressed with all aspects of the purchase.
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Thank you!What a pleasure purchasing our first Camper RV! From the initial sales visit all the way to Financing and the final hitching to the truck!
Thank you all for making this such an easy way to make beautiful memories to come.
Best place to buy a trailerSusan Cyree
2 reviews
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The best place to buy a trailer from. The staff was exceptional. Thank you Jacob!
Sun Camper RVs is not responsible for any misprints, typos, or errors found in our website pages. Any price listed excludes sales tax, registration tags, and delivery to the dealership fees.
Manufacturer-provided pictures, specifications and features may be used as needed. Inventory shown may be only a partial listing of the entire inventory.
Please contact us at 772-468-1166 for availability as our inventory changes rapidly. All calculated payments are an estimate only and do not constitute a commitment that financing, or a specific interest rate or term is available.
*Manufacture Delivery to dealer fees that will be added to the final out the door price on NEW RV'S only are $3000.00.


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5 Facebook privacy settings you need to check now
- New Privacy Shortcuts menu manages who sees your stuff
- Privacy tab has options for setting who can look you up on Facebook
- Disable %22instant personalization%22 and Ads setting
Facebook is a fabulous way to connect with friends and family. Of course, Facebook is also a spectacular way to embarrass yourself. And it happens almost every day.
Users post personal photos and intimate status updates that they think only a few friends will see. Then the posts get broadcast to friends of friends or — worse — everyone.
Anyone can be surprised by an episode of oversharing if they're not paying attention — even Randi Zuckerberg, a former Facebook executive and sister of CEO Mark Zuckerberg. Last month, she posted a family photo intended for friends, but didn't choose the right privacy setting. A friend of another Zuckerberg sister grabbed it and posted it on Twitter.
And Facebook's announcement this week of a new tool call Graph Search – which will let you sift through photos, places and more that have been shared on Facebook – also makes this a really good time to check some of your privacy settings. For now, it's in a very limited beta trial as Facebook develops the product.
Fortunately, Facebook has a new tool to help simplify your privacy settings. In the hustle and bustle of the holidays, you probably also missed it. That's OK; it's easy to find.
When you're logged into Facebook, you'll notice a new lock icon in the top tool bar. Clicking on that brings up the new Privacy Shortcuts menu, where you can manage the Big Three privacy concerns: Who can see my stuff? Who can contact me? How do I stop someone from bothering me?
Without dropping what you're doing and navigating somewhere else, you can quickly block (unfriend) someone, verify that only friends are seeing your posts, filter how you receive messages and control who can send you friend requests.
This dropdown menu also provides a shortcut to your Activity Log, where you can review your past activity. And you can use the new Request and Removal tool to ask friends to take down pictures of you.
The Privacy Shortcuts area is an improvement, but there are other important settings buried away that still need attention. To access these, click on See More Settings in the Privacy Shortcuts menu. (This is the same as clicking on the gear icon next to it and choosing Privacy Settings.)
Under Privacy, check the answer to the all-important "Who can look me up?" You probably don't want that set to Everyone! I recommend Friends at least.
You probably don't want search engines finding your Facebook profile, either. I'd make sure that option is turned off.
If you regularly log in to websites with your Facebook account, you might be surprised by how many apps have access to your profile. Some apps may also have permission to make posts on your behalf. Modify these settings or remove apps you no longer use by going to Apps>>Apps You Use.
The "Apps others use" and "Instant personalization" subheadings also need attention.
You likely allow most of your friends to see your birthday, hometown and other personal data. "Apps others use" controls whether apps that your friends use can also grab that information. I recommend that you uncheck all the boxes.
"Instant personalization" allows information you've made public on Facebook to be used by partner sites, such as TripAdvisor and Yelp, to customize your experience. If your goal is to share less, disable it.
Finally, make a pit stop under the Ads setting. Change "Third Party Sites" and "Ads & Friends" to No One from the two dropdown menus.
If these options are set to "Only my friends," Facebook can pair your name and profile picture with a paid ad and show it to your friends. You don't want that.
Spend a few minutes covering these bases, and you should have a safe and secure 2013 on the No. 1 social network. By the way, you can join me at http://facebook.com/kimkomando.
Kim Komando hosts the nation's largest talk radio show about consumer electronics, computers and the Internet. To get the podcast, watch the show or find the station nearest you, visit www.komando.com. E-mail her at firstname.lastname@example.com.


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About This Report
This new 280-page report from VPGMarketResearch.com presents detailed analysis of the German STD market, including sales forecasts and supplier shares for
Chancroid, Chlamydia, Gonorrhea, Herpes (I/II, VI),
Papillomavirus (Pap Smear, HPV), and Syphilis. The report provides test volume and sales projections for Hospitals and Commercial/Private Labs.
In addition to market share and sales forecasts, the report:
- Examines market applications of Molecular Diagnostics,
Monoclonal Antibodies, Immunoassays, IT and other emerging technologies;
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for STD testing;
- Profiles key suppliers and potential market entrants developing innovative
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market entry barriers/risks, and strategic planning issues.
The report is based on a combination of primary and secondary information sources, including interviews with laboratory directors, and executives of leading diagnostics companies and start-up firms developing innovative products.
In addition to primary sources of information, a comprehensive review of the most recent technical and business publications, manufacturer product and financial literature, as well as VPGMarketResearch's proprietary data files was conducted.
Contains 280 pages and 15 tables.


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HAROLD WALLACE SLUSSER is a Accountancy - Individual Licenses licensed to practice in California. The address on file for HAROLD WALLACE SLUSSER is 4370 LA JOLLA VILLAGE DRIVE #400 SAN DIEGO CA 92122. This accountant license is current. The license was granted 06/22/1973 and expired on 01/31/2016.
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Today's Music: Blondie Love At The Pier
I can feel it. Can you feel it? Friday at last! And what a week was the week that was. Here's some of what I saw…
Bill (Practicing Resurrection) wrote a great thought provoking piece on good and evil, that I've been pondering since I read. Tikk Tok told me an important story I haven't seen at all in the news.
And on a lighter note, Maddie Cochere has returned to the sphere!!! (With a great post on writing too.)
Hope you find as much in their posts as I find in all of yours every week.
But despite all the sublime wisdom out there, sometimes there still needs to be foolishness. And that was best expressed with last weeks question, What should the
fools politicos do for work.
Wow, did your answers make great campaign platforms! Here's what you said. (As always, my comments are blather senselessly in italics.)
2 year olds with temper tantrums (that's the way they are acting) Benzeknees
(But 2 year olds will grow up and learn.)
They don't work without a shutdown, so nothing will change for them. – Revis
(Couldn't they have just called in sick instead?)
they'd be carpenters asking which is better: to cut off your legs at the ankles, knees, or thighs. Oh wait… xxliveclay!
(There's a Jesus joke in there. Appropriate, considering how close politics and religion seem to be…)
Zombies… A typical day at the office then? 🙂 Andro
(I don't think politicians would know what to do with brains…)
Lemmings… That's one way of getting rid of them 🙂 Andro
(Don't think they'd be able to agree on a cliff to jump off…)
Toilet Cleaners, well it beats talking a load of sh… Andro
("Cleaning up messes" is not what they're known for.)
Stand-In-Chimps 🙂 Andro
(Are they intelligent enough for that?)
Magician's Assistants (It might be fun seeing them cut in half or disappear)
(They already made all the money disappear…)
All of the above! (Stacy)
(Politicians seem to do best on the bottom.)
brickhouse says, All of the above plus cleaning my toilet.
(Gov't is shutdown and now you want to put Mr. Clean out of work too?!?)
Asphalt pavement. Elyse 54.5
(Giving new meaning to "Dip In Road".)
Ohio truckers who collect crap from chicken farms. That's what WE smell from DC!
(You obviously haven't been letting them lead you down the primrose path…)
appendixes – they already know how to be useless. thematticuskingdom
(I always thought they were more like that thing hanging in the back of your throat.)
tonsils, for the same reason. thematticuskingdom
(Whew, I was worried you were going to stick it to vestigial tails.)
Corn Dog Assemblers because they are so good at sticking it to us Linda Vernon
(They could sell them at the circus. After their shifts in the Freak booths…)
the bags that hang behind horses during parades. thematticuskingdom
(I thought those were Baton Twirlers?)
zombie character actors – they already play the part. thematticuskingdom
(No, zombies eat brains. Politicians discard them.)
janitors – to clean up their own shit. thematticuskingdom
(But they're so much better at flinging it around.)
Going door-to-door to collect for UNICEF and keeping the money. (UndercoverL)
(When the gov't reopens, they'll have a committee study that idea.)
Making a calendar of photos of their dick pics. (UndercoverL)
(Nono, those are called Head Shots.)
Miley Cyrus' back-up twerkers!- Le Scarp
(YES! I can't be the only one who wants to see Boehner and Reid in glittery gold lamé onesies!)
(Can I?)
TP! (words&otherthings)
(How many sheets does it take to wipe out a country)
Who Cares? I am from Canada SnB
(Well, that's not very polite – which means WE HAVE A WINNER!!!)
Bloviating idiots for hire – Republicans are 2 for 1! Rutabaga
(HEY! What's that suppo- Oh…thought you said Blog-iating…)
Personal care attendants at hospitals and care units Kayjai
(They prefer the term Bedpan Manipulation Specialist.)
Congratulations to SnB for this week's winning answer! And from the offered choices, the most popular was Hookers. (They've been whoring themselves since their first campaigns). So congratulations to all of you who are familiar with that kind of thing!
This week, it's about what you could have done…what you might have done…what you shouldn't have done…[insert philosophical musing here]. So dig deep, and answer as appropriate. But do it before by Wednesday, 16 October, 2359 EDT, because that's when this one ends. (And if you leave an "Other" answer, leave a way to identify you, and I'll link back to you next week.)
As Halloween approaches, I hope you find this Trading Candy guide useful (and if anyone knows whose blog I saw this on, I'd appreciate letting me know so I can credit them with the find.)
And lastly, this is a promo for the remake of Carrie, and it's kind of funny. Enjoy.
That about wraps it up, until we meet again. Have a great weekend!


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Browse Data and Analysis
Search Data and Analysis
- 5 results found
- (-) Cambodia
- (-) Laos
- (-) Malaysia
- (-) Thailand
- (-) Exporting
- Clear all
Infographic illustrates how modernizing retail outlets in Southeast Asia are providing U.S. food exporters access to young, urbanizing consumers.
Southeast Asia is a major market for U.S. agricultural products, ranking as the third-largest regional market in 2017, behind East Asia and North America.
This report is to update readers on the new JAKIM halal requirements for processing plants of "Animal based further products, milk and egg products."
With per capita income of over $9,120 and a middle and upper class making up 50 percent of the population, Malaysia shows good potential for growth as a market for high value consumer products.
Malaysia has a dynamic hotel and restaurant industry. Changing lifestyles and growing middle class underpin demand.


text:
The Light That Failed
By: Rudyard Kipling
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Choosing a Book Format
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Accessible Word format can be unzipped and opened in any tool that supports .docx files.


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State College, Pennsylvania (CNN) - The mother of one of Jerry Sandusky's alleged victims - the first to come forward in the case - said her son is afraid the former Penn State coach might go free.
The son, who is identified as Victim 1 in the indictment, watched an NBC interview with Sandusky this week and cried, the mother told CNN on Wednesday.
"I said, 'Well, why did you cry?' And he said, 'Because I'm afraid that he might go free,' " said the woman, whose face and voice were altered to protect her - and by extension her son's - identity.
Sandusky told NBC's Bob Costas on Monday that he has been falsely accused, saying that he only "horsed around" with kids in the shower after workouts.
andusky denied being sexually attracted to boys, and his lawyer, Joe Amendola, told CNN on Monday night that showering with children does not equate automatically to sexual assault.
In the NBC interview, Sandusky denied one of the charges in the grand jury report that assistant coach Mike McQueary had walked in on him raping a boy about 10 years of age.
Sandusky was arrested on November 5, after the release of the grand jury report detailing crimes that he allegedly committed between 1994 and 2009. Sandusky is free on $100,000 bail, against the wishes of prosecutors.
The mother of the boy said she first got clues that something was wrong when her son's behavior changed.
Post by: Anderson Cooper
Filed under: Crime & Punishment • Jerry Sandusky
Unfortunately, noticed a lot of negative coverage of PSU students over the past weeks. Just want to share that these students do so much to help charitable causes all over the world. I am the founder of a non-profit, Dream Sponsors, Inc. providing basic needs & school fees to Kenyan orphans. The PSU Rotarct club has embraced this cause and assisted us with fundraising events. They have demonstrated so much care and compassion for our orphans in need, with all their time and support. The youth of this campus do so much through their mega fundraiser THON....supporting children's pediatric cancer victims. Would love to see more positive, given these PSU students are much like the siblings in a family system in which horrific sexaul abuse has taken place. They most likely are still trying to grasp the unfortunate events unfolding from the actions of a very sick man and the failure of others to understand the unfortunate dysfunctional "family system" that enabled the ongoing violation of so many.
Sandusky is trying to deny the things that happen, the things did happen because a child rapist will all rap
This type of abuse does not start in a vacuum. Is it possible that Sandusky was an alter boy?
Mr. Geragoes is all wrong.Maybe victim no.1 mother was comforting her son and wanting them to call the police because maybe she doesn't have a cell phone even in 2012 not everyone can afford one.And maybe she went to child welfare instead of the police station because she knows someone there.Give these two credit they came forward and stopped something when no one else would saving who knows how many others from the same fate and Mr. Geragoes wants to knitpick about how they did it , he is a piece of work.
Anderson Cooper goes beyond the headlines to tell stories from many points of view, so you can make up your own mind about the news. Tune in weeknights at 8 and 10 ET on CNN.
Questions or comments? Send an email
Want to know more? Go behind the scenes with AC361°


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The debate over Nancy Grace's "Dancing with the Stars" wardrobe malfunction finds its way onto the RidicuList.
Filed under: The RidicuList
Anderson Cooper goes beyond the headlines to tell stories from many points of view, so you can make up your own mind about the news. Tune in weeknights at 8 and 10 ET on CNN.
Questions or comments? Send an email
Want to know more? Go behind the scenes with AC361°


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Lina Perez Naked
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Lina Perez Naked
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A nymphomaniac who is with a man would like to fuck other guys on Inglewood
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A married woman's ad for a swingers party on Merced
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Hi there, we're a swingers couple. I'm Ilhona and 34 years old and my man is 36. We live in Merced. I prefer pigs that are well-endowed and athletic, but it remains a wish. I want a guy who's as hot as my teddy bear. I want to scream. You can free yourself up one night during the week. We don't mind receiving you for this meeting or setting an appointment where you desire. We like a lot of things about libertinism and all of it always with dignity and hygiene. However, we have a preference for candaulism with an experienced guy. So we just want to have some fun with another man. We are very knowledgeable. We are waiting for your comments. See you soon.
An older woman on Carlsbad wants a night of sex with a nice young man
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First name: Cassiopee, Age: 45 yo, City: Carlsbad (CA)
Hi guys, I'm with you to find a naughty guy and I live in Carlsbad. My name is Cassiopee, I am 45 years old. I am single and I work as a secretary. I'm attracted to a guy who is quite young and, most importantly, has a very large penis in order to give me a lot of pleasure because I am a hot libertine. I know how to play with my conquests to turn them on. For this quickie, I'm free after work. I would prefer to suggest a first date at a bar in order to get to know each other. I'm a girl who's good at sucking dick to make you hard as a bull. I also say yes, not no, when it comes to trying out new and exciting sexual practices like anal sex. I want to meet soon without taboos in Carlsbad. I'm convinced that I'll have a blast with you. I'm really looking forward to meeting you. Kiss.
Looking for a one-time sexual adventure at a libertine club in Napa
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Welcome everyone, I am a very pretty and naughty 39-year-old woman. My name is Anne-josephe. We almost everything in libertinism and all that always with dignity and cleanliness. However, we prefer swing with a trained man. We are available mostly on weekends. My boyfriend and I would rather meet you at our place. I am on this libertine site for the purpose of playing between libertines. My man is totally in agreement with this request. I'm looking for a good fuck and tbm so that my guy can watch me cum. Please let us know if you would like to make a threesome. We look forward to reading your messages. Kisses.
I'm looking for a one night stand with another libertine guy in San Leandro
Lina Perez Naked
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Hello everyone, I am Djedjiga and I just turned 35. I'm the cutesy type, and apparently, according to my old friends, I'm a total nympho! I want to have a man for a one night stand because I like to have sex without any strings attached with a guy that I don't know. I personally love trying new things, so I want a partner who is up for anything. I can have a one night stand every night if I wanted to. I'll let you choose the place, but only in San Leandro. Since I know nothing about libertinage, I demand a good fuck who knows how to go about it. Why not submit to me during this hookup and be my object so you can play with me and have the most fun possible. I just want to have an intense night of sex with a guy who's not boring. If you're interested, please contact me. I would be happy to transfer my email or phone number so we can communicate. Big kisses.
Looking for a naughty plan involving cuckolding in DeKalb
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NEW ORLEANS (AP) — The Eastern Conference finally stopped Kevin Durant and Blake Griffin — then stopped its losing streak at the NBA All-Star game.
Kyrie Irving had 31 points and 14 assists and was voted the game's MVP, Carmelo Anthony made a record eight 3-pointers and scored 30 points, and the East rallied for a 163-155 victory over the West on Sunday night in the highest-scoring All-Star game ever.
"It's a great honor," Irving said. "We had a few MVPs. Everyone out here today is an MVP."
Durant and Griffin each finished with 38 points, four shy of Wilt Chamberlain's All-Star game record. But the East scored the final 10 points to pull out a game it trailed by 18.
"We wanted it," LeBron James said. "I've been a part of the last three and in defeat."
Irving scored 15 points in the fourth quarter as the East ended a three-game losing streak. James had 22 points, seven rebounds and seven assists.
"The superstars of our league were just telling us to compete on every play," Irving said. "Trying to play as much defense as possible. You know, sticking to our game plan. We had a game plan going in and we executed."
The 318 points broke the record of 303 set in 1987.
Griffin shot 19 of 23, while Durant finished with 10 rebounds and six assists.
But the West was shut out after Durant's 3-pointer gave it a 155-153 lead with 1:59 left. Indiana's Paul George made three free throws, Anthony nailed his final 3-pointer, and James scored to make it 161-155. George closed it out with two more free throws and finished with 18 points.
The game that usually doesn't get tight until the final minutes was close throughout the fourth quarter, neither team leading by more than four until the final minute.
Chris Paul had 11 points and 13 assists, and first-time All-Star Stephen Curry had 12 points and 11 assists for the West. But the best point guard on the floor was Irving, who shot 14 of 17 and helped the East ring up 87 points in the second half after it surrendered a record 89 in the first.
In a colorful tribute to New Orleans, players wore sneakers and socks that ranged from green and blue to orange and purple, making the game look like a Mardi Gras parade.
The parade was one of layups and dunks for the West, which scored 44 points in the first quarter and 45 in the second. Griffin had 18 points in the first quarter and Durant had 22 at halftime, both two shy of records set by Glen Rice in 1997.
And there was plenty of music, the rosters and starting lineups introduced around a concert by Pharrell Williams, who was joined by his own All-Stars in Nelly, Busta Rhymes, Sean "Diddy" Combs and Snoop Dogg.
Magic Johnson led a band, too, encouraging the All-Stars to join him in singing "Happy Birthday" after the first quarter to Hall of Famer Bill Russell, the NBA's greatest champion who was celebrating his 80th.
The All-Stars played better than they sang.
The East finished with 61 percent shooting, needing all sorts of offense after it simply couldn't defend Durant and Griffin.
Durant made 6 3-pointers and easily blew past the 28.8 points he had been averaging in All-Star games, which was an NBA record.
Outside of the ugly sleeved jerseys, it was a good look for the NBA's midseason showcase, bouncing back strongly from an uneven All-Star Saturday night.
The new format of the slam dunk contest Saturday wasn't a hit, but every night is a dunk contest when Griffin is involved.
The guy who once jumped over a car to win a slam dunk contest had eight slams in the first 11 minutes, the backboard often barely finished shaking from the last one when he threw down the next.
The West began to open a gap in the second quarter behind a hometown star and a former one — Anthony Davis of the Pelicans and ex-New Orleans guard Paul. Durant made a 3-pointer with 26 seconds left to make it 89-76 at the break, one point better than he and the West had two years ago in Orlando.
Durant and Griffin each had 30 points by the end of the third quarter, but the East trimmed what was a West 18-point lead to 126-123 after three.
James Harden started for the West in place of Kobe Bryant, who was elected by the fans but was knocked out by a broken left knee. Bryant said before the game his recovery is "coming slowly" but hopes to be back in another All-Star game.
With Bryant sitting out and longtime regulars Tim Duncan and Kevin Garnett not selected, it was a chance for the younger guys to make their mark. The rosters were loaded with players 25 and younger, including first-time starters George, Irving, Stephen Curry and Kevin Love.
The All-Star newcomers also included official Violet Palmer, who became the first female to referee a major U.S. sports league's All-Star game.
NEW ORLEANS (AP) — The Eastern Conference finally stopped Kevin Durant and Blake Griffin — then stopped its losing streak at the NBA All-Star game.


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Excerpt From My Book on Child Sacrifice
When it comes to child sacrifice it was actually commanded by God. In Exodus 22:29-30 we read:
"You shall not delay to offer from the fullness of your harvest and from the outflow of your presses. The first-born of your sons you shall give to me. You shall do likewise with your oxen and with your sheep: seven days it shall be with its dam; on the eighth day you shall give it to me."Later on God admitted he did this in Ezekiel 20:25-26 where he purportedly said:
"Moreover I gave them statutes that were not good and ordinances by which they could not have life; and I defiled them through their very gifts in making them offer by fire all their first-born, that I might horrify them; I did it that they might know that I am the LORD." (See note). [19]The context of the Exodus passage just quoted above concerns offerings and sacrifices, and it says God requires that first born sons are to be literally sacrificed to him. Hence, unlike other passages where there is the possibility of redemption with a substitute sacrifice (cf. Exodus 13:13; 34:10-20), none is stated there. The concept of "redemption" is an interesting one that goes hand in hand with child sacrifice, because animals were substituted for the firstborn. Yet that says nothing against the idea that a better sacrifice was the firstborn child himself, and many people in the Old Testament did just that. Circumcision was probably a substitutionary child sacrifice (Exodus 4:24). Child sacrifice was probably only considered evil when it was done in the name of a foreign god, and doing so was punishable by death precisely because it was offered to another deity (Leviticus 20:2; 18:21 Deuteronomy 12:31; 18:10; II Kings 17:17 23:10; II Chronicles 28:3; 33:4-10; Ps 106:38; Isaiah 57:5,6; Jeremiah 7:31 32:35 Ezekiel 16:20,21; 20:26,31; 23:37,39; Acts 7:43).
Child sacrifice was something that several Biblical people either did, or assisted others in doing so. Abraham was not morally repulsed by the command itself and there is no command against this practice there by God (Genesis 22). Then there is Jepthah who sacrificed his daughter because of a stupid vow (Judges 11); David (II Sam. 21:7-9); Solomon and his wives (I Kings 3:16); Ahab (I Kings 16:33-34); Ahaz (II Kings 16:2-3); Hoshea (II Kings 17:7); and Manasseh (II Kings 21:6; II Chronicles 33:6). It was a problem for King Josiah (II King 23:10), for Jeremiah (Jeremiah 7:30-31; 19:3-5; 32:35), and Ezekiel (Ezekiel 16:20-21; 20:25-26, 30-31). The prophet Micah wonders if he should sacrifice his oldest son "as a sin offering" (6:6-8). It was a practice so prevalent when offered to foreign gods, that it is named as one of the reasons God sent the Babylonians to conquer Israel and forcibly take many of them as captives (II Kings 17:16-18). We even read where the King of Moab sacrificed his son which caused the Israelites to retreat in defeat. Moab's sacrifice created a great "wrath," (ketzef), which was an external force to the warriors in the story, indicating that his sacrifice caused some divinity to act on behalf of Moab. (II Kings. 3:26-27). In the New Testament God the Father sacrifices his only son (Jesus) as the central redemptive act of Christianity, and God still seeks to fulfill his lust for human sacrifice by burning humans forever in the lake of fire.
[19] Hector Avalos tells us that, "For most of biblical history, Yahweh was not against child sacrifice per se, but rather against child sacrifice to other gods." See his Creationists for Genocide. Jon D. Levenson states that "only at a particular stage rather late in the history of Israel was child sacrifice branded as counter to the will of YHWH and thus ipso facto idolatrous." The Death and Resurrection of the Beloved Son, (New Haven: Yale University Press, 1993), p. 5. Susan Niditch, in War in the Hebrew Bible: A Study in the Ethics of Violence (Oxford: Oxford University Press, 1993) says, "While there is considerable controversy about the matter, the consensus over the last decade concludes that child sacrifice was a part of ancient Israelite religion to large segments of Israelite communities of various periods." p. 47. S. Ackerman argues that within the ancient Israelite community, "the cult of child sacrifice was felt in some circles to be a legitimate expression of Yawistic faith." Under Every Green Tree: Popular Religion in Sixth-Century Judah (Atlanta: Scholars Press, 1992), p. 137. See also Francesca Stavrakopoulou, King Manasseh and Child Sacrifice: Biblical Distortions of Historical Realities, (Walter De Gruyter Inc., 2004).
First published 7/30/09


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Tyson Chandler has 20 rebounds for third straight game as Knicks win
NEW YORK -- The toughest part of Tyson Chandler's night was the postgame interview.
The California native and San Francisco 49ers fan, who had just tied a franchise record with his third straight 20-rebound game, was forced to face the media wearing a Ravens Super Bowl champion hat, payment of a lost bet with Baltimore fan Carmelo Anthony.
"That made my day. You just don't know," said Anthony, who stood across the locker room and watched Chandler's interview with a smile. "It was a good day for me, it just was a coincidence that he had three games with 20 rebounds. That picture will be everywhere."
That's about all that hasn't gone Chandler's way lately.
The veteran center added another highlight to his first All-Star season, Anthony scored 27 points, and the New York Knicks beat the Detroit Pistons 99-85 on Monday night for their fifth consecutive victory.
In a game that was decided early, Chandler played long enough to grab his 20th rebound midway through the fourth quarter. After grabbing 20 in victories on Friday and Saturday night, he became the first Knicks player to have 20 in three straight games since Hall of Famer Willis Reed in December 1969.
"That's what I expect," Knicks coach Mike Woodson said. "He can't tease me. He's done it three straight games, so I'm expecting it the fourth game."
Chandler has been on a tear since Woodson bluntly told him that he wasn't playing the kind of complete basketball that's expected of a player of his stature.
"He called me into his office and he said, 'You're an All-Star, you need to start playing like it. The last thing you want is people questioning that,'" Chandler said. "The next night, I had a different focus about me."
Two nights after being held to nine points, snapping his franchise single-season record of 31 games in a row with 20 or more, Anthony matched that total in the first quarter and shot 10 of 17 from the field.
Amar'e Stoudemire added 20 points and J.R. Smith added 16, along with a couple of comedic highlights in a game that was mostly a yawner.
It was another lopsided victory for the Knicks, who beat Sacramento by 39 on Saturday and led this one by as many as 26 before easing up in the second half. They have jumped on the Pistons early in all three meetings this season, and after nearly rallying to beat the Lakers on Sunday, Detroit couldn't get really close in this one.
"The last two times we've played New York, they've dominated the first quarter," Pistons coach Lawrence Frank said. "We put ourselves in such a hole that we start playing frustration basketball. Mentally we don't stay as focused or engaged as we need to be."
Newly acquired Jose Calderon scored 15 points in his Detroit debut, while Greg Monroe had 13 points and 10 rebounds.
Woodson lost his chance to coach the Eastern Conference in the All-Star game Sunday when Miami's victory in Toronto gave Erik Spoelstra the nod. But Woodson still thinks the Knicks can be ahead of the Heat when the teams break on Feb. 15, saying he wanted the Knicks to go 9-2 in their 11 games leading into the weekend.
They're 6-1 now with winnable road games up next at Washington and Minnesota before they finish up at home against the Los Angeles Clippers and Toronto.
"I knew guys might be thinking about All-Star break and where they might decide to go, and this is not the time to lay down and think about those things. You've got to still figure out how we can win games up until the break," Woodson said. "So that was the goal that we as coaches sat down and came up with, and they understand what's at stake here and what we're trying to do."
The Knicks scored 64 first-half points in a rout of the Pistons on Nov. 25 and jumped to a 16-2 lead in a 102-87 victory in London last month.
This time, it was 28-13 after one, grew to 33-13 early in the second, and peaked at 57-31 on Anthony's layup with 45 seconds remaining in the first half. The Knicks at one point had 10 3-pointers to the Pistons' 12 baskets, and on a couple of occasions it seemed Frank was practically calling a timeout before a Knicks shot finished going in.
Things were so easy that Knicks players -- though not Woodson -- had a good laugh when Smith threw up an airball on a free throw in the first half. Perhaps seeking some extra shooting, or maybe tougher competition, Smith came out during the halftime break, where a youth game was taking place. Smith tried to defend the inbound passer, then ran up the court with the kids, waving his arms to call for the ball.
Acquired last week in the three-team trade that sent Rudy Gay from Memphis to Toronto, Calderon was cleared to play Monday. The Spanish guard's debut had been on hold because of unresolved visa issues, and he was immediately put into the starting lineup once he was good to go.
"They've got to get used to me and I've got to get used to them," Calderon said. "It's going to be just time working together, practicing, games, whatever it takes. Everybody was just trying to help. We'll be OK. I like what I saw."
He was the lone bright spot much of the night. Rodney Stuckey added 14 points and Will Bynum had 13.
Game notes
Monday was the anniversary of the start of Linsanity. Jeremy Lin came off the bench of a Feb. 4, 2012, game against the Nets and scored 25 points, sparking the Knicks to a victory and sending himself on the way to becoming a global phenomenon. ... The Knicks have won the last six meetings at home.
Regular Season Series
NY leads 3-0
Game Information
- Referees:
- Tony Brothers
- Derrick Collins
- J.T. Orr
2022-23 Central Standings
2022-23 Atlantic Standings
|New York


text:
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Surname – DROGOWSKI
Meaning/Origin – The name DROGOWSKI (hear it pronounced in Polish) is derived from the Polish word drogi meaning "dear" . (Source: Polish Surnames: Origins and Meanings, Second Edition by William F. Hoffman)
Country of Origin – The surname DROGOWSKI is Polish. According to the World Names Profiler, Poland has the highest frequency per million residents with this name at 4.12 per million. The United States comes in a distant second at .56.
Spelling Variations – Other names derived from the same root include DROGOŃ, DROGOŚ, AND DROGOSZ. (Source: Polish Surnames: Origins and Meanings, Second Edition by William F. Hoffman) The feminine version of the surname is DROGOWSKA.
Surname Map – The following map illustrates the frequency of the DROGOWSKI surname in Poland. The name is not very popular – there are only 158 individuals listed with the surname, and they can be found in 36 different counties and cities. The large yellow area in the left center area of the map is where my Drogowski family comes from (Konin area).
SOURCE: Mojkrewni.pl "Mapa nazwisk" database, http://www.moikrewni.pl/mapa/kompletny/drogowski.html, accessed October 16, 2010.
Famous Individuals with the Surname – none that I have found.
My Family – My Drogowski family comes from the town of Wilczyn near Dobrosołowo in Poland. My earliest ancestor so far with this surname is Wojciech Drogowski, who was born in Wilczyn in 1773. The line of descent is as follows: Wojciech (b. 1773, Wilczyn – d. unknown, married Maryanna née Przygodzka) > Jan (b. 14 June 1818, Wilczyn – d. 29 October 1896, Wilczyn, married Konstancja Kubicka) > Stanisława (b. 23 May 1860, Wilczyn – d. 30 December 1918, Dobrosołowo). Stanisława married Wincenty ŚLESIŃSKI on 03 September 1879 in Wilczyn. Their oldest daughter, Wacława Ślesiński (b. 14 Aug 1885, Dobrosołowo, Poland – d. 20 May 1956, Philadelphia, PA, USA), is my great-grandmother. She immigrated to the United States in 1903 following her husband, Jozef ZAWODNY.
My Research Challenges – I found the 1818 birth record of Jan DROGOWSKI earlier this year when I visited the FHL in Salt Lake City. I am very fortunate that the Catholic church records for the town of Wilczyn are microfilmed beginning in 1750. From Jan's birth record, I learned that his father Wojciech was 45 years old and from Wilczyn. Therefore, I should be able to locate Wojciech's birth around 1773 in the Wilczyn records and go back one more generation! The Wilczyn films are at the top of my genea-to-do list.
Other Drogowski Researchers – Paul Kankula has a web site with research on his DROGOWSKI great-grandparents. Some of the Drogowski families on his "Unknown Individuals" page were born in Wilczyn and immigrated to Pittsburgh, PA. I will have to investigate to see if this Drogowski family are cousins to my Drogowski family.
Surname Message Boards – Ancestry has a Drogowski message board. There are some Drogowski graves listed at Find A Grave here.
Links to all posts about my Drogowski family can be found here.
This post is #9 of an ongoing series about surnames. To see all posts in the series, click here.


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Search with Google
Monday, March 23, 2009
Lasagne of Emilia-Romagna
First, to the lovely gracious Melinda of Melbourne Larder in Australia. She transformed all our correspondence into a beautifully written presentation on the private forum. Enza of Io da Grande in Italy, thank you for giggling at me over the eggs and jumping in with all your expertise. A heartfelt thank you to Lynne Rossetto-Kasper for granting us permission to use your beautifully written recipe. The cookbook The Splendid Table: Recipes from Emiglia-Romagna, the Heartland of Northern Italian Food records the rich and gorgeous stories of the traditional table in the Emiglia-Romagna area; we are so grateful to have this cookbooks' guidance. Any mistakes or omissions in the use of the recipe rest entirely on our shoulders.
To all the Daring Bakers, who plunged into this challenge though it scared the dickens out of many of them. Ivonne and Lisa, thank you for encouraging us to push the envelope of what we traditionally consider baking. Alternative bakers a big thank you! You've made the transition to a gluten free lifestyle much easier.
Last but not least, thank you to the nonnas who uphold the pleasure and love of a well tended table for their families. Nonna Giuseppina di Modena and Nonna Dora, you are goddesses among women and your cooking is greatly missed.
It is especially to all the nonnas, that I dedicate this challenge. The videos on this post display an expertise that far surpasses my own in the family kitchen.
Enough of the moosh, as Lisa would say, let's roll up our sleeves and get started!
With spring just launched in the northern hemisphere, and autumn descending in the southern hemisphere, the March challenge is a rich dish that we hope will be suitable fare for Daring Bakers around the world and not cause too much heat or stress in the kitchen!
This month's challenge has global input, with the three hosts living in three continents: Mary of Beans and Caviar in Canada, Melinda of Melbourne Larder in Australia and Enza of Io da Grande in Italy. All three of us are very keen bakers for our families and friends and very excited to be hosting our first Daring Bakers challenge!
The recipe we've chosen this month is Lasagne of Emilia-Romagna from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper.
Lasagne is a dish that has successfully transcended borders and is today made around the world, albeit with many variations from the Italian original. Even within Italy, there are many variations and each region has its own lasagne tradition. But, as Lynne explains in her introduction to the recipe – and Enza, as our Italian expert for this dish, also agrees - the dish should always be a "vivid expression of the 'less is more' philosophy of cooking. Mere films of béchamel sauce and meat ragu coat the sheerest spinach pasta. Parmigiano-Reggiano cheese dusts each layer. There is nothing more; no ricotta, no piling on of meats, vegetables or cheese; little tomato, and no hot spice. Baking performs the final marriage of flavours. The results are splendid."
Sweet pasta is unusual but here is a traditional pasta recipe for our sweetest bloggers Emilia-Romagna Turismo This pasta could be paired with flavours of cream, raisins, pine nuts, orange, rosewater, prosciutto etc.
The most important part of this challenge is the hand-made Spinach Egg Pasta. We've also included Lynne's recipes for béchamel (white) sauce and meat ragu but you can choose to use your own bechamel and ragu (or vegetarian sauce) recipes. Please follow Lynne's instructions for the final assembly.
All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).
Lasagne of Emilia-Romagna Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 recipe Bechamel Sauce (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano
Working Ahead:
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.
Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.
Since my version of the lasagne must be gluten free, I'm relying on "Nonna Video" for guidance in the traditional version.
Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.
Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.
Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.
Spinach Egg Pasta Pasta Verde
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
2 jumbo eggs (2 ounces/60g each or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)
Working by Hand:
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta. Although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef's knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.
Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well's sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don't worry if it looks like a hopelessly rough and messy lump.
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm).
Note: Enza says transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.
Country Style Ragu' Ragu alla Contadina
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)
3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste
Meat Ready for the Pan
Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu' before using it.
Minced Vegetables and Pancetta
Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Browning the Ragu Base
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.
Gluten Free
Although I have made Lynne Rossetto-Kasper's Lasagne in the original version, and I absolutely love it, this last year has seen a drastic change in the way my family eats. It turns out that three of the five of us are celiac. For a family in love with Italian food, it has been quite a shock.
We have moved from rice cakes to other food but there is still a longing for good pasta with a firm but pleasing texture and a subtle taste... especially lasagne, oh how we miss homemade lasagne! This challenge gave me the shove I needed to explore the gluten free side of lasagne. I was not confident about adding spinach, so my first attempt was the lasagne without spinach in the pasta.
Gluten Free Egg Pasta
The choice of the first flour is a matter of personal taste – please feel free to substitute a different flour for the corn flour.
150 gr corn flour or masa in North America - yellow with a slightly gritty feel (250 mL, 1 cup) NOT a starch
100 gr corn starch* (3/4 cup, 187.5 mL)
100 gr tapioca flour* (225 mL, 9/10 cup or a little over 7 volume ounces)
150 gr of potato starch* (250 mL, 1 cup)
100 gr of glutinous rice flour* (200 mL, ¾ cup)
10 gr of Xanthan powder (1.5 tsp, 7.5 mL)
10 gr of salt (1 tsp, 5 mL)
6 extra large eggs (60 gr each or 2.5 oz in weight, 1 fluid oz in volume)
3/8 cup of water (95 mL)
50 mL of extra virgin olive oil (1/5 cup)
*fine white powder that squeaks when rubbed between fingers
Plastic wrap or parchment paper for your work surface
Aluminium foil to cover the lasagne
Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.
Whisk together 3 eggs, the water and/or spinach, and the oil. Pour into the middle of the dry ingredients. Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed. The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough.
The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.
Put a sheet of plastic wrap on your work surface. This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly. Cut a piece of dough about the size of really large egg – it doesn't matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.
Roll the dough into a ball and flatten into a disc with your hands. Put it on your work surface and flatten with your hands. Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away. Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.
The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough. Once it is flattened, cut into strips or squares that will fit your pan.
Set the dough aside on the plastic sheet. There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.
Stack the sheets when dry and wrap securely. Store in the fridge until ready to use. Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort!
This dough does not need to be precooked before being assembled into the lasagne.
Mixed and Kneaded Dough
Pushing and Squashing Into Shape
Rolling Dough A marble rolling pin was easier to use since a wooden one and Xanthan gum stick together like glue, unless you very liberally flour the rolling pin. Unlike wheat flour dough, the gluten free dough will wick up the sauce even when flattened mercilessly. This greedy slurping up of sauce can easily turn your lasagne gelatinous and mushy.
Tansparency? Bahahaha ... not like wheat dough! But you can barely see the outline of my fingers.
Rolled as Thin as Possible
Gluten Free Béchamel - White Sauce
2 & 2/3 cup milk
4 tablespoons unsalted butter or Extra virgin olive oil
4 tablespoons corn starch (fine white and squeaky) – another starch can be substituted
Salt and pepper to taste
Freshly grated nutmeg
Mix the corn starch with ½ cup of cold milk. Heat the rest of the milk in a small sauce pan until steaming but do not boil. Add the milk/cornstarch mixture to the steaming milk. Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg. Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.
Assembling the Gluten Free Lasagne
The assembly is the same as the regular lasagne with the addition of water. Gluten free lasagne noodles need a little more moisture for the lasagne, so you will be adding a little bit of water to the lasagne.
Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost ½ cup (125 mL) of water. Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. Cover the lasagne tightly with aluminium foil. Be careful not to touch the top of the lasagne with the foil. Bake as directed.
Finished Lasagne
I was so proud of this lasagne - the pasta kept distinct layers and had a touch of firmness. Drying the pasta overnight on plastic sheets helped tremendously. But freezing the pasta was a disaster, the sheets crumbled and broke when they were made into another lasagne.
Spinach Lasagne
The gluten free spinach lasagne was a triumph of taste but mediocre in texture since the pasta sheets became too soft. The spinach was too watery therefore the dough could only absorb 4 of the 6 eggs and it needed additional flour to combat the sticky texture. The protein of the eggs is very important to the structure of gluten free pasta. We were hungry, so the pasta sheets went directly into the lasagne without any drying. The texture of the dough when I kneaded it was silky and elastic, just like the wheat dough... I suspected trouble at that point!
I won't give up on the spinach version because the taste was divine, splendid even. The layers melted into each other but reducing the water, drying the pasta sheets and using more eggs should turn out a divine texture as well as taste. Here's a picture of my mediocre "but brimming with potential" lasagne.
Lessons Learned
1) Ask questions and read the private forum for solutions. Together, the Daring Kitchen turned out fantastic lasagnes.
2) Gracious cohosts and authors made this adventure very enjoyable. Thank you!
3) Gluten free pasta making is faster than making homemade wheat dough - a little incentive to keep me attempting for the perfect lasagne.
4) I'm hungry and there's leftover lasagne in the fridge... ciao!
70 comments:
Mary, thank you again so much (along with the other hosts) for this wonderful challenge! It was super-fun, and it got me to finally take the plunge and make some homemade vegan pasta. This was also such an easy challenge to veganize. My husband also thanks you, as does my daughter, because they gobbled up that lasagna faster that anything!
- March 27, 2009 at 12:36 PM
Thanks for hosting this month's DB challenge. I really loved this lasagna, so thanks for choosing it!
I love those videos you included in your post! and your lasagna, both versions, are gorgeous!
- March 27, 2009 at 12:39 PM
- Unknown said...
thanks for hosting this month! It was a fun challenge. :)
- March 27, 2009 at 1:35 PM
- Medhaa said...
Thank you for this lovely challenge, It was wonderful. Love both your lasagna's
- March 27, 2009 at 1:52 PM
- Susan @ SGCC said...
Thank you so much for such a great challenge! It was refreshing to make something totally out of the DB box!
Your lasagne looks beautiful! Well done!
- March 27, 2009 at 2:01 PM
Lovely photographed instructions! I had a lot of fun making the lasagna so thank you very much for choosing it, it was my first challenge!
- March 27, 2009 at 2:20 PM
- Pat @ Mille Fiori Favoriti said...
Thank you so much for being one of the hosts for this month's challenge! I absolutely enjoyed making the lasagna and learned so much by doing it. My husband was in ecstasy eating it :-)
- March 27, 2009 at 2:32 PM
- Rosa's Yummy Yums said...
Great lasagne! Both versions looks scrumptious! Very well done!
- March 27, 2009 at 2:38 PM
- Lisa said...
Mary, your lasagne looks amazing - both of them, as does your pasta! Thanks so much for a great and hearty challenge - it was so much fun!
- March 27, 2009 at 2:47 PM
- Dewi said...
Wow, you made two different type, and they both look so good.
Thank you for choosing lasagna as our challenge for this month. I had fun making it.
- March 27, 2009 at 3:01 PM
- Alpineberry Mary said...
Thanks for hosting this month. Even though I took some liberties with my lasagna I really enjoyed making the pasta dough without any machines. My biceps thank you too!
- March 27, 2009 at 3:34 PM
Thank you for hosting such a wonderful challenge! Your lasagne looks wonderful :)
- March 27, 2009 at 4:14 PM
- Georgina Ingham | CulinaryTravels said...
Thank you for hosting such a wonderful challenge! Your lasagne looks wonderful :)
- March 27, 2009 at 4:14 PM
- Snooky doodle said...
looks delicious!!
- March 27, 2009 at 5:17 PM
I love the idea of a "brimming with potential" lasagne. Keep up the good work!
- March 27, 2009 at 5:48 PM
- Lori said...
Okay you made me get teary eyed, thinking of Mother In Law, Nonna and how greatly missed she is. A nice tribute!
I loved this challenge as it was something I normally would not do and loved it. Good pic!
- March 27, 2009 at 6:04 PM
- Amanda said...
Thanks for the encouragement! I feel so lucky to receive a comment from one of the hosts on my first challenge. :)
Your lasagne, of course, looks lovely. And I am super impressed that you made two of these suckers. Wow.
- March 27, 2009 at 7:14 PM
- Arlette said...
Hello Mary
Thank you very much, for this great recipe... I love the videos
very nice lasagne and you did the two flavours ...good for you.
You should come for a visit one day,we can cook a storm...
Take care
- March 27, 2009 at 7:19 PM
- enza said...
I love you both.
and it was a great experience with you and Melinda.
I can't say anything else or maybe...see you in Italy?
- March 27, 2009 at 7:52 PM
- enza said...
ops obviously you didn't say that my answers via email were punctually in late...as my post.
I've just finished and here in Italy we're on 28!
- March 27, 2009 at 7:53 PM
- Jenny said...
Wow you did manage to roll that thin!
And the spinach one looks great, even if it didn't turn out as you wanted.
- March 27, 2009 at 8:05 PM
- Esther said...
Thank you so much for picking this. I too have been missing good lasagne and this challenge gave me the kick to try making pasta.. the recipe for gluten free pasta you gave worked extremly well though I didn't try adding spinach.
- March 27, 2009 at 8:07 PM
- Aparna Balasubramanian said...
Mary, Thanks for picking lasagne for this challenge and being a lovely host.
I enjoyed doing this and frankly, might have never made my own pasta sheets ever.
I think I shall give the gnocchi a second chance.:)
- March 27, 2009 at 8:38 PM
This was a fantastic round - many thanks!
- March 27, 2009 at 9:17 PM
- NKP said...
Great choice! I love to make homemade lasagne, but am not used to making it with a meat ragu. I felt so very traditional! I really liked the bechamel - I think I might double it next time.
One can never have too much pasta!
Yours looks wonderful.
- March 27, 2009 at 10:27 PM
- Audax Artifex said...
What a great challenge you chose and the results and comments from the other DBers are excellent. Yours comments on the forums were so helpful to me and the others and your 'grace under fire' is an inspiration. You answered the questions so well I was impressed. Thank you for a delightful challenge.
- March 27, 2009 at 11:13 PM
- Y said...
Mary, thank YOU, Melinda and Enza for an interesting and truly delicious challenge! :)
- March 28, 2009 at 12:35 AM
- Nidhi said...
You were a fantastic host, thank you!!
- March 28, 2009 at 7:29 AM
- MyKitchenInHalfCups said...
This was indeed a challenge - especially for my arms. I want one of those long rolling pins now!
Thank you Mary this really was grand! Love the spinach noodles though I may do them in my little pasta maker next time ;)
- March 28, 2009 at 9:21 AM
- Valerie Harrison (bellini) said...
It sounds like everyone was extremely happy with the results of this amazing lasagna. Excellent choice!!
- March 28, 2009 at 9:56 AM
- Brilynn said...
Homemade lasagna is awesome! You know what's even more awesome? You won a Vita-Mix!!! Email me your address!
- March 28, 2009 at 10:37 AM
- Rita said...
I enjoyed the leftovers for days, it was really good. What a nice challenge this was.
- March 28, 2009 at 11:44 AM
- Bumblebutton said...
Fun. Delicious. Challenging. What more could you want from a challenge? Bravo!!
- March 28, 2009 at 11:49 AM
- Meryl said...
Thanks for the great challenge--this was a lot of fun!
- March 28, 2009 at 12:37 PM
Thanks for choosing a lovely challenge..I had fun doing it. Great job hosting it.
- March 28, 2009 at 12:54 PM
- kellypea said...
I truly enjoyed this challenge. Although lasagne is far from new to me, I'd only made pasta by hand once before and it turned out horribly. This challenge really helped me to know that something delicious can come from a bit of patience and NO Machines! Thanks very, very much.
- March 28, 2009 at 1:24 PM
- Natalie said...
Thank you for this challenge and for dropping by my blog! We thoroughly enjoyed it! I may have to try it again after Lent is over and we can eat gluten again. (What was I thinking....?)
- March 28, 2009 at 3:22 PM
- Andreas said...
Mary, thanks a lot for co-hosting this fun and daring Challenge.
And when it comes to advice for baking/cooking, nonnas are worth their weight in gold. Twice.
- March 28, 2009 at 4:57 PM
- steph- whisk/spoon said...
fantstic challenge--lots of fun and great results!!
- March 28, 2009 at 5:48 PM
- Lorraine @NotQuiteNigella said...
Thankyou so much for hosting! I was so pleased to see this recipe up as our challenge :)
- March 28, 2009 at 6:22 PM
- Maggie said...
Thanks for a great challenge! The process was a lot of fun and I love the finished lasagna.
- March 28, 2009 at 7:27 PM
This month was really nice , the new site plus this wonderful recipe.
Thanks Mary, your lasagna looks awesome.
We all enjoyed this month challenge.
Alex- Egypt
- March 28, 2009 at 8:39 PM
- Rebecca said...
Thanks for the challenge, Mary!
And oh, of course, great job with your lasagna!
- March 28, 2009 at 9:21 PM
- Jacque said...
Thanks for a wonderful pick! I really stretched my little comfort zone this month and thoroughly enjoyed it.
Your lasagna looks wonderful! and you get bonus points for two versions :)
- March 28, 2009 at 9:54 PM
- The Irreverent Cook said...
Thank you for the challenge! It was awesomely fun =D
- March 28, 2009 at 10:25 PM
- Melinda said...
Hi Mary - thanks so much for being a wonderful co-host! I loved this month's challenge and I loved working with you and Enza on it. This is also the best lasagne I've ever made, so I'm glad to have discovered something new to add to my repertoire.
- March 29, 2009 at 12:59 AM
- ice tea: sugar high said...
Mary.. thank you so much for the tasty challenge. That video made it looked so easy rolling out the pasta. I think my hands are still sore now! Your lasagne looked good..
- March 29, 2009 at 2:35 AM
- Lis said...
Mary.. I don't care what anyone else might have said - this was one of the best challenges we've had. I've learned SO MUCH this month and I even had a super sous chef doing all the heavy work!
You three did a great job hosting (it's never easy!) and this challenge will be remembered long down the "Daring road" :)
Thanks for an amazing recipe and the opportunity for SO MANY of us to work outside of our comfort zones this month.. it was a blast!
- March 29, 2009 at 9:29 AM
- Angela @ A Spoonful of Sugar said...
Thank-you so much for the wonderful challenge recipe, Mary! I had a great time making (and eating!) the lasagne.
Your two lasagnes look sublime!
- March 29, 2009 at 9:51 AM
- Anzj said...
At first I didn't quite get it: baking a lasagna for DB. And I was a bit disappointed because I was hoping for another overthetop birthday cake, but I have LOVED this ragú meat sauce and making lasagna together with my love has proven to be a lot of fun. Fine dining three (!) days in a row. So thanks a lot!
- March 29, 2009 at 11:03 AM
- Amelia said...
Great choice of a challenge! A savory challenge was just the thing I needed to kick start my culinary adventures again!
- March 29, 2009 at 12:19 PM
Thanks for a great challenge. I am actually just finishing up mine but I will be done by 11:59pm tonight. What a time!!!! Looks like you had an easier go than I
- March 29, 2009 at 9:24 PM
- Faery said...
Thanks for hosting this month challenge the recipe is wonderful, I love the video of La Nonna that is how my aunts make pasta there in Italy :)
- March 29, 2009 at 11:02 PM
- Esi said...
Thank you so much for picking this recipe. I had a lot of fun making it!
- March 29, 2009 at 11:43 PM
- seamaiden said...
Lovely- great lasagna and thank you for the gluten-free version! Personally I was thrilled NOT to have to bake another sweet cake and spinach lasagna (gluten-free and vegetarian) was really a challenge I could enjoy a lot!
Thanks! Your pasta looks great!
- March 30, 2009 at 1:29 PM
- Half Baked said...
Great challenge! we love every last bite!!
- March 30, 2009 at 1:47 PM
- creampuff said...
I think you all deserve enormous congratulations! Your lasagne is beautiful and the challenge was a true test of our Daring Bakers' spirit!!! Thanks for hosting!
- March 30, 2009 at 8:07 PM
- Claudia said...
I keep reading about this challenge and all the reports on the lasagne are fantastic. I own the book and keep looking at the page ... my excuse is the cat and dog fur will stick to the pasta.
- March 30, 2009 at 10:19 PM
- Eva said...
Great choice! Thanks for choosing it.
- March 30, 2009 at 10:43 PM
- Dharm said...
Thanks a bunch for hosting this challenge. It was just super and I can now proudly say I can make homemade pasta!!
- March 31, 2009 at 8:26 AM
- TeaLady said...
thanks for a great challenge. I loved making the pasta (for the first time) and will do it again, and again, and again.
- March 31, 2009 at 11:19 AM
- Erin said...
Thank you for a great challenge! I was definitely not disappointed by this, and it turned out much better than I thought it would!
- March 31, 2009 at 1:50 PM
Thank you so much for choosing such an interesting challenge this month! I'm a first time DB and it was really fun making the lasagne. Your instructions are really detailed and clear. Thanks again!
- March 31, 2009 at 2:57 PM
- jillian said...
Thanks for hosting this fun challenge!
- March 31, 2009 at 6:03 PM
Thank you for this wonderful challenge!! I admit I was afraid at first but I totally loved it and plan on making it again soon!! It was a great choice!!
- April 1, 2009 at 8:22 AM
- Chantal said...
thx for a gr8 challenge! I'm not too sure about the 5lbs you made me gain eating it, but yum! ;)
- April 1, 2009 at 10:17 PM
- Sheltie Girl said...
Thanks for a fabulous challenge! I thoroughly loved learning how to make pasta.
Natalie @ Gluten A Go Go
- April 2, 2009 at 8:15 PM
- Debbie said...
Let me first say that I am raising my hand admitting I was one of those who were terrified of thisd challenge. Not because I did not want to try it ... but more that I did not want to fail! Your Hosting team inspired me to try somthing that I might never have tried on my own. Now, my only problem is ... where can I get me of those long Italian rolling pins?
- April 3, 2009 at 5:10 PM
- Celeste said...
Beautiful lasagne! Great job on this month's challenge!!!
- April 5, 2009 at 7:14 PM
- Iranian Caviar said...
Thanks for nice post.i m really happy to see this Beautiful lasagne.
- April 28, 2009 at 2:35 AM


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In biology, researchers are usually pretty dismissive of experiments that result in only a single sample. When there's (as scientists put it) an "n of one," it's hard to tell whether the results are significant or a random fluke. But, in the case of a paper released on Monday by PNAS, the n happens to be a cow that carries a transgenic construct that knocks down the expression of a gene that encodes one of the major allergens found in milk. And the data that led to the cow makes a compelling case that the development is significant.
The work focuses on the β-lactoglobulin gene (BLG), which encodes a protein that's found in the milk of cows and other ruminants, but isn't produced by humans. That difference may be what makes it one of the major sources of milk allergies, which affect between two and three percent of infants born every year. Getting rid of the gene might make milk a viable option for more people, provided that doing so has no ill effects on the cows.
But deleting the gene is a real challenge. Unlike mice, where genes can be knocked out routinely, the techniques for elimination of genes and cloning of embryos in the cow are quite a bit less advanced. So, the authors turned to a different approach, called RNA interference. This involves designing short pieces of RNA that match sequences in the messenger RNA produced by the BLG gene, which allows them to base pair and form stretches of double-helical RNA. This keeps the messenger RNA from being translated into the BLG protein.
The authors designed 10 different short RNAs that matched sequences in the BLG gene, then tested pairs of them for their ability to block the production of BLG protein in cultured cells. They managed to find a combination that lowered the amount of BLG made into protein by over 90 percent.
But a cultured cell doesn't actually make any milk. So, the authors turned to a convenient research animal: the mouse. Unfortunately, the mouse (like us humans) doesn't make any BLG protein. So, the authors first had to engineer a construct that caused the mice to produce bovine BLG in their mammary glands. Then they had to insert a second construct, one that produced the interfering RNAs. Then they had to get the mice pregnant and milk them. I am not making this up. Their methods section includes the description, "Milk was collected manually into capillary tubes by gentle massage of teats following oxytocin administration."
Again, it all seemed to work nicely. Mice without the interfering RNAs produced lots of BLG, while those with them barely made any. With the general approach validated, the authors turned to the lengthy and expensive process of making a transgenic cow by injecting the DNA that encodes the interfering RNA into cells in culture, then transferring the nucleus of those cells into a cow's egg in order to make a clone. This process is generally inefficient in many mammals, and often produces defective embryos. Only five pregnancies resulted from 57 cloning attempts, and only one produced a live birth. "Unexpectedly, the miRNA 6–4 calf was born without a tail." Oops.
The authors can't tell whether this was a cloning defect, a defect caused by the insertion of the genes for the interfering RNA, or simply a random genetic defect that has nothing to do with the experiments. Breeding should help sort that out.
Fortunately, the calf was a female, and hormone treatment got it to make milk. Which (no doubt much to the authors' relief), did not contain BLG. In fact, the protein levels in the milk remained constant, as other proteins were increased to compensate for the loss of BLG. These include the caseins, which the authors suggest "should provide for increased calcium levels and high cheese yields."
Given the amount of work involved in developing RNA interference for cows, it's somewhat ironic that the same issue of PNAS contains a report on efficient gene knockouts in livestock. Still, that work was done in pigs, so there's no guarantee it will translate smoothly to cattle. And, in the mean time, the New Zealanders behind the transgenic work are undoubtedly attempting to create an entire allergen-free herd.
PNAS, 2012. DOI: 10.1073/pnas.1210057109 (About DOIs).


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Are your clothes holy?
by Esther R. "Essie" Scott, posted in #christianity
Published by Esther R. "Essie" Scott
Preacher, Seer, Singer, Author, Mom and Marine. The first black female singer to go down in Canonsburg Pa's Bicentennial History Book. Listed in same section as Perry Como, Bobby Shawn and Bobby Vinton. You are welcome to listen to my Podcast at Www.anchor.fm/revessie/subscribe I believe you will like it! https://www.revessie.org/ (Ministry) View all posts by Esther R. "Essie" Scott


text:
New to the RidicuList, Anderson Cooper adds the controversial gifts the self-titled "Human Barbie" offers her 7-year old child.
Post by: Anderson Cooper
Filed under: The RidicuList
Have to say I just love Terry Dunn's comment! I dont know about present Princesses but our past Princesses worked hard to get where they were fairytale or not!
In defense of Cinderella and Snow White: They didn't lounge around waiting for a prince to come along, as AC says. Well, Maybe Snow White, after being poisoned by the apple, didn't do much... since she was supposedly dead. Before that, she did cooking, cleaning and such for 7 little men! Cinderella had to clean an entire castle every day, while cooking and waiting on a mean stepmother and 2 stepsisters. Okay, you aren't expected to know all about the fairy tale princesses. Just wanted to get the story straight!
Can't believe this is from my home country, I would rather pass on the liposuction and cosmetic surgery vouchers and pole dancing classes if I was the child...
This is ridiculous! Obviously, given the photo.. It's facial surgery that the child needs. Apparently her last lift left that ever dreaded perma-surprise look, feared by aging celebs the world over.
Anderson Cooper goes beyond the headlines to tell stories from many points of view, so you can make up your own mind about the news. Tune in weeknights at 8 and 10 ET on CNN.
Questions or comments? Send an email
Want to know more? Go behind the scenes with AC361°


text:
Recently the stick was inducted into the National Toy Hall of Fame for its natural greenness, simplicity, and the infinitely imaginative ways it can be played with. The stick is at once a light saber, a magic wand, an instrument—and, for environmental artist Patrick Dougherty, an art material used for making his large, elaborate, woven sculptures. (If you've passed by the Max Azria store on Melrose you'll know what I'm talking about.)
Dougherty's Catawampus, installed at the Los Angeles County Arboretum, is a giant, interactive, willow structure evocative of childhood hideouts and fairytale forts. Made from saplings, the supple but strong branches come together to create a series of rooms equipped with doorways and windows for walking in, crawling through, or peeking out.
The playfulness of the structure is balanced against the environmental/sculptural aspects of the work of art. Every angle has a different texture, color, and perspective that all change as the sculpture weathers over time. Catawampus will be installed indefinitely, so you can visit many times and witness how it takes on a new life of its own.
Karen Satzman
Manager, Art Classes and Family Programs


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While we hold as much stock as possible, on occasion this product may need to be cast especially for you by our expert staff. If your order includes this item, it may take a few more days before we ship it.
This product is supplied unassembled and unpainted. Glue and paints not included.
This pack contains 4 unpainted Wooden fence sections.
NB. All orders shipped from the UK - view preparation & shipping times
Customs fees and import duties are the responsibility of the customer.
Courier Service also available - view details.
Pick up at Show: available at checkout (depending on date).
Visit Us: view details.
If there are any problems with your order, or somebody just bought you the wrong thing as a present, please get in touch. We're nice guys and we'll do our best to solve the problem:
Call: 0115 978 4495 (view details for opening times)
Email: firstname.lastname@example.com
Whether you want to know when your order will arrive or which hats your Napoleonic troops should be wearing, our customer service team can help!
Call: 0115 978 4495 (view details for opening times)
Email: firstname.lastname@example.com